I made a bonless stuffed chicken breast last night. It was stuffed with finely chopped fresh rosemary, lemon thyme, varigated sage, Italian parsley, crushed garlic and shallot. This was mixed with sofenend butter. I pounded the breast until it was 1/4" an placed all but about 1/4 tsb of the butter/herb mix in the center and added fresh gound 5-peppercorn pepper and rolled it and tucked the ends inside. I then mixed the remaining butter/herb mix with fine (homemade) breadcrumbs and patted on the top (the open side is placed down). I chilled this for about 30 minutes then placed in a baking pad with 1/2 acorn squash splattered with fresh ground pepper and then baked. When done I deglazed the baking pan with white vermouth and chicken stock and simmered until reduced and mixed in 1 tsp of better, stirred and poured over chicken. I added butter only to the squash cavity. I made a salad of romaine, black olives, radishes, raw carrots, broccli, caulflower, scallions, adn my homemade ranch. I enjoyed it. Since I do not measure, I hope I can remember what I did for next time.

my stuffed tuna steak.
mix seeded, diced tomato, crumbled blue cheese, a chiffonade of basil, and stuff into a slit cut into a tuna steak. season the steak with salt, pepper, and garlic powder. prop up w/ foil or skewer it shut and grill or broil. meanwhile, wilt some early-pick baby spinach till bright green in some olive oil and fresh garlic. season the spinach w/ seasalt and fresh-cracked black pepper, and plate. put the tuna steak over it and serve with something that contrasts nicely in color and texture.
i have several others but this is the one on my mind right now, yum. toasted walnuts can be thrown into the cheese/tomato mixture or added to the spinach. oh, and it's good if you pour just a drizzle of warm olive oil over the whole thing.

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